It was published in NUTRITO (the on-line magazine edited by ICIF) my interview to chef Bruno Cingolani. He’s the Executive Chef at Restaurant DULCIS VITIS in Alba.

Speaking about how important is for a chef the knowledge of local raw materials Bruno said: “One must try to break a recipe down into its basic ingredients …”.

On this occasion, Bruno and I have made an interesting talk on nutrition in general. We found some interesting similarities between chef’s cooking and the farmer’s activity. Both are responsible for the life’s quality.

Read the full interview here

APR 3 2015

Marco Negro